The " Honey I'm home and I'm bloody starving , what's for dinner " Thread.

[Johnny75]

I was served with a bone marrow dipping sauce for your chips the last time I had a steak at Miller and Carter and it was beautiful.

Could have drank it, Alladyce style.

 

[Paul]

My son introduced me to that at Millers and Carters, it was nectar !

 

[Dublin Drummer Wolf]

Obviously the other key thing to making a good steak is the cooking.

• I take mine out of the fridge an hour before cooking to let them get to room temperature, which softens the meat, and then marinade them in oil, salt and pepper
• Melt a knob of butter in the pan, add two whole cloves of crushed garlic ( you dont wanna mince them or dice them as they burn)
• Sear steaks in the pan on high heat for 2 mins each side
• Take them off the pan and put them in a hot over for 7-8 mins depending on how you like your steak and the size of the cut
• Take them out of the oven and let them rest on a hot plate for 2 mins

This is how all the chefs in the restaurants I worked in cooked them. The method above will give you a perfect medium cooked steak.
Reduce or increase time in the oven for more rare/well done steaks

 

[Stan Hullis]

My housemate has a sous vide kit so we tend to vacuum pack the steaks and then pop them in the water bath for a few hours.

Chuck them in a searing hot pan at the end with some butter and aromatics to crisp up and they are perfect.

 

[Langers]

My better half cooks steak to perfection - she's a master at it, so much so that I rarely order it in restaurants any more.

Method is pretty much as DDW describes above - the marinading is key here with oil, pepper and red wine vinegar - the latter starts to actually cook the outside when it reacts with the meat.

She also does a phenomenal chimchurri sauce to go with it.

Fortunately, she has offered to cook steak for us tonight.....

 

[The Bear]

Resting steak is the key. 5 mins in foil to stop it going cold.

 

[Jabbawolf]

Just had kidneys with onions and Henderson’s Relish - a bit pongy, but delicious.

 

[Paul]

Just had kidneys with onions and Henderson’s Relish - a bit pongy, but delicious.

Mate, love ya and respect your opinion but unless you live in Yorkshire, married to a Yorkshire lass or trying to impress one, then you have Worcester sauce not Hendersons relish, this was constant (probably ongoing) cause of friction between us and our Rotherham depot at my last employer and I have deeply ingrained thoughts on them and this subject, I do not wish to tar you with the same brush

 

[Jabbawolf]

Mate, love ya and respect your opinion but unless you live in Yorkshire, married to a Yorkshire lass or trying to impress one, then you have Worcester sauce not Hendersons relish, this was constant (probably ongoing) cause of friction between us and our Rotherham depot at my last employer and I have deeply ingrained thoughts on them and this subject, I do not wish to tar you with the same brush

No anchovies in HR - surely that overcomes regional sensitivities.

 

[Dublin Drummer Wolf]

My housemate has a sous vide kit so we tend to vacuum pack the steaks and then pop them in the water bath for a few hours.

Chuck them in a searing hot pan at the end with some butter and aromatics to crisp up and they are perfect.

I saw chefs doing that with the really fine stuff we served, like scallops, rabbit terrine and lamb.
Looks like an amazing way to cook

 

[lemonjelly]

There's a pub by us, The Windmill, that used to do large steaks and chips, but the steaks were draped over the chips. chips drizzled in steak juice is up there with getting married and your first child being born

Is that the one with the bowling green?

 

[Paul]

Is that the one with the bowling green?

That's the one

 

[lemonjelly]

got taken there by a friend from burntwood. had a superb sunday roast.
my 2 friends were very confused by my spending over half an hour twice walking round the bowling green looking at it.
lovely views there too.

never bowled there, though apparently my brother has a few times, but I am conference level tbh.

 

[PPB]

Lamb, roast tatas, tiny tatas, glazed carrots, peas, roasted parsnips, baked onion.Mint sauce.

Hang on, should a parsnip be anywhere near lamb, or lamb with a baked onion, or is that all kinds of wrong

 

[sycophantia]

Lamb, roast tatas, tiny tatas, glazed carrots, peas, roasted parsnips, baked onion.Mint sauce.

Hang on, should a parsnip be anywhere near lamb, or lamb with a baked onion, or is that all kinds of wrong

trad is good but you don't need to go over the top, have what you like......people think I'm weird cos I like mint sauce with lamb....and pork...and beef....and especially chicken. Luckily for me I don't give a fuck

 

[PPB]

trad is good but you don't need to go over the top, have what you like......people think I'm weird cos I like mint sauce with lamb....and pork...and beef....and especially chicken. Luckily for me I don't give a fuck

I knew we had something in common and there it is

I like mint sauce on any meat dinners, I even like it in me sausage casserole

 

[sycophantia]

I knew we had something in common and there it is

I like mint sauce on any meat dinners, I even like it in me sausage casserole

Ooh, hadn't thought about it in sausage casserole.......might get some flack from the missus though

 

[The Bear]

I knew we had something in common and there it is

I like mint sauce on any meat dinners, I even like it in me sausage casserole

Agreed. Mint sauce goes with most meats.

 

[Dublin Drummer Wolf]

Im slow cooking a Cumberland pie tonight.
Got the recipe in the Pinch of Nom cookbook.

 

[PPB]

I've got a repeat of what I had the other night because it was bloody lovely. Prawn and Salmon Wellington with little potatoes and green beans. Might have a drop of Parsley Sauce with it.